One of the stars of our holiday table at Thanksgiving is this Brussels Sprouts Soufflé that I have been making for many years. The recipe comes from a cookbook that my mother-in-law gave me shortly after my husband and I were married, called the Better Homes & Gardens Vegetable Cook Book.
I originally posted this recipe here in 2009, but at that time I was a novice blogger and had put several recipes together in one post. This year, I decided it was time to give this recipe the spotlight. Even people who don't think they like Brussels sprouts, love this soufflé.
In order to make any soufflé there are several steps that need to be observed so I thought I'd put together an easy tutorial on how to make this in case you'd like to try it for your Thanksgiving feast this year.
First, chop cooked Brussels Sprouts in a food processor. You can use frozen or fresh Brussels sprouts. They can be chopped by hand if you don't own a food processor. Chop them fairly fine.
Have the eggs separated and everything needed for the recipe next to the stove before you begin.
The first step is to melt the butter over medium-high heat. Stir in the flour and salt and blend together until bubbly. Add the milk all at once and continue to stir until the mixture is thickened.
Beat the egg yolks until light and lemon-colored. Add some of the thickened, hot milk mixture to the yolks to temper them. This is so the eggs don't curdle or separate when you add them to the hot mixture in the pot. Then, afterward, add all of the yolk mixture to the hot mixture and stir rapidly until thoroughly blended. Then, add the chopped Brussels sprouts and cheese to the pan, stir to mix, and remove the pan from heat.
Beat the egg whites until stiff but not dry. Add them to the pan and fold in carefully. I like to use a large, flat wooden stirrer using a cutting and folding motion. The purpose is to keep as much air in the whites as possible while blending. Then pour the mixture into an ungreased souffle or tall, round baking dish.
As you can see the soufflé puffs up beautifully in the oven, but don't be dismayed when it sinks shortly after it comes out of the oven. The inside will still be light and delicious!
Again, I wish to thank everyone who posted so many kind comments regarding the loss of my sister. It will be a difficult holiday season knowing she is no longer here but I am feeling better. I'm still not up-to-speed on visiting all of my blogger friends, but hopefully, after the holidays I will be back on track.
Wishing all of you who celebrate Thanksgiving, a warm and happy holiday~
Brussels Sprouts Soufflé
Adapted from Better Homes & Gardens Vegetable Cook Book 1967Printable Recipe
Makes 4 to 6 servings.
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
1 cup milk
4 egg yolks
1 cup shredded Cheddar cheese
1 10-oz package frozen Brussels sprouts, cooked, drained, and finely chopped (about 2 cups) May use fresh, cooked Brussels Sprouts, of course - do not overcook
4 egg whites
Preheat oven to 350F
In a very large (at least 3-4 quart or more) sauce pan or pot, over medium-high heat, melt butter until bubbly and then blend in the flour and salt until well combined.
Add the milk all at once and cook quickly till mixture thickens, stirring constantly.
Beat egg yolks till thick and lemon-colored. Blend some of the hot butter mixture into egg yolks to temper them; return the yolk mixure to the pot and stir rapidly to that the eggs do not curdle.
Stir in cheese and finely chopped sprouts. Remove pan from heat.
Beat the egg whites until stiff but not dry and carefully fold into hot mixture. You want to leave as much air as possible in the whites while folding.
Turn the mixture into an ungreased 2-quart soufflé dish.
Bake in 350 degree oven for 40-60 minutes or until knife inserted comes out clean.